1 c. water
1/2 c. butter
1/4 tsp. salt
1 c. flour
4 eggs
Almond Cream Filling (below)
Chocolate Glaze (below)

In a 2 quart saucepan over medium heat, heat water, butter and salt until boiling. Remove from heat. With wooden spoon, stir in flour all at once until mixture forms a ball and leaves sides of pan.

Beat in eggs, one at a time until each has been incorporated and mixture is satiny. Cool slightly.

Preheat oven to 400 degrees. Lightly grease and flour a cookie sheet. Using a 7" plate as a guide, trace a circle in the flour with a knife. Drop 10 mounds of batter equally spaced on inside of circle to form a ring.

Bake 30 to 35 minutes or until golden. Turn off oven, leave ring in oven an additional 15 minutes, then remove and cool on wire rack. Slice horizontally with serrated knife when cool.

Prepare Almond Cream Filling. Prepare 1 small package vanilla instant pudding as directed, except decrease milk to 1 1/4 cups milk. Fold in 1 cup heavy cream which has been whipped with 1/4 to 1/2 teaspoon almond extract. Spoon Almond Cream into bottom 1/2 of ring. Replace top. Refrigerate.

Prepare Chocolate Glaze: In a heavy saucepan over very low heat melt 1/2 cup semi-sweet chocolate chips with 1 tablespoon butter, 1 1/2 teaspoons milk and 1 1/2 teaspoons light corn syrup. Stir until smooth. Spoon over top of ring.

Transfer ring to clean platter or cake plate. Refrigerate until serving. Make several hours before party because it makes a mess - but don't let it sit too long in the refrigerator. Makes 10 servings.